Abstract
This review addresses a fundamental neuroscientific question in food
perception: how multimodal features of food are integrated. Much
research and conceptualization has emerged related to multisensory
integration in vision, audition and somatosensation, while it remains
poorly understood and researched within the chemical and mouth feel
senses. This review aims to bridge this gap. We discuss the main
concepts in the fields of auditory, visual and somatosensory multisensory
integration and relate them to oral-sensory (gustatory and somatosensory)
and olfactory (orolfactory) interactions. We systematically review
the psychophysical literature pertaining to intra- and intermodal
interactions related to food perception, while making explicit distinctions
between peripheral and central interactions. As the neural bases
of crossmodal orolfaction currently are poorly understood, we introduce
several plausible neuroscientific models, which provide a framework
for further neuroscientific exploration in this area. We are guided
by a new meta-analysis of the odor-taste neuroimaging literature,
as well as by single-unit, anatomical and psychophysical studies.
Finally, we propose strong involvement of recurrent neural networks
in multisensory integration and make suggestions for future research.
- animals,brain,brain
- behavior,feeding
- behavior:
- mapping,brain:
- methods,reference
- physiology,eating,eating:
- physiology,feeding
- physiology,food,haplorhini,hearing,hearing:
- physiology,humans,ocular,ocular:
- physiology,perception,perception:
- physiology,psychophysics,psychophysics:
- physiology,smell,smell:
- physiology,taste,taste:
- physiology,touch,touch:
- physiology,vision
- values,sensation,sensation:
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